Introduction

Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.
Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.

Minutes to Prepare: 15

Minutes to Cook: 75

Number of Servings: 4

Ingredients

Tips

Save time and energy by roasting two chickens at once and freezing one (carve it first).NOTE: Serving sizes will vary. Feel free to calculate using the amount and type of chicken you eat. Save about 125 Please note that serving sizes will vary. The nutrition is calculated for 1/4 of the chicken. Add the appropriate number of ounces of dark meat or light meat to your Nutrition Tracker.

Directions

Preheat oven to 450 degrees Fahrenheit.

Mix the butter, oil, and rosemary together in a small bowl. Gently lift up chicken skin from the breast and rub oil and butter mixture between the flesh and skin.

Season chicken inside and out with salt and pepper.

Place chicken in roasting pan on a roasting rack or bed of vegetables. Place lemon inside the cavity of the chicken. Tie legs together with cotton string.

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Member Ratings For This Recipe

I made this the other night for dinner and it was great. The lemon added a great flavor to the meat. I did make 2 chickens and I am planning on making chicken stock next weekend. Thank you Chef Meg
- 8/17/09

For those concerned about the sodium content - very simple, don't add the salt! To my taste buds salt takes away from the real taste of meats and vegetables. I never add salt to baked goods either, it has no impact on the recipes whatsoever. Salt is always OPTIONAL.
- 1/16/10

I am from the islands , so I always wash my chicken with lemon and vinegar prior to rinse it with cold water. And I use a lot of scallions and garlics, pepper, tyme, Persley,and more,to give it flavor. It is a great recipe. Thank you.
- 9/23/09

Oh my gosh! This was absolutely fantastic. It was so very easy to do and tasted divine. I put lemon and orange wedges in the cavity and the smell was heavenly as well as the taste. Thank you so much Chef Meg for a cheap dinner that I can do with plenty left overs for the following week. Can't wait
- 8/23/09